Pot Roast Mediterranean

Grrrrrgh!
Course : Pot Roast
From: HungryMonster.com
Serves: 8
 

Ingredients:

5 pounds eye round of beef roast -- tied
1 jar pimento-stuffed olives
3 cloves garlic -- slivered
1 medium onion -- sliced
1 rib celery -- cut in chunks
1 large bay leaf
4 whole cloves
1 tablespoon sugar
1/4 teaspoon summer savory
1/4 teaspoon peppercorns
1/4 teaspoon salt
1 1/2 cups dry red wine
2 tablespoons olive oil
6 medium new potatoes -- peel
4 medium carrots -- cut in, 2 inch sticks
1 cup tomatoes -- diced
1 tablespoon all-purpose flour
 

Preparation:

With fat side up, make small but deep incisions in beef and stuff olive and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and 1/2 cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade. In Dutch oven brown meat slowly in oil. Remove meat. Put 1/2 the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 tablespoons water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef.